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Charlie Papazian's Delirium Oat Rosemary Pale Ale

Customize Charlie Papazian's Delirium Oat Rosemary Pale Ale

Description:

Charlie Papazian, the guru of home brewing himself, recipe for a Rosemary infused pale ale.


Name: Charlie Papazian's Delirium Oat Rosemary Pale Ale  Style: Pale Ale  Recipe Type: All Grain  Batch Size: 5.5 gallons
Original Gravity: 1.063
Mash Efficiency: 73%

Grain Bill:
Two Row Malt: 8lbs 0oz
Agave Extract Syrup: 1lbs 12oz
Aromatic Malt: 0lbs 8oz
Crystal Malt: 1lbs 0oz
Flaked Oats: 1lbs 0oz

Hop Schedule:
Hop: Amarillo .25oz   9.5% alpha acid   60 minutes
Hop: Columbus .25oz   14.5% alpha acid   30 minutes
Hop: Simcoe .25oz   14% alpha acid   30 minutes
Hop: Cascade .50oz   5% alpha acid   30 minutes
Hop: Amarillo .25oz   9.5% alpha acid   10 minutes
Hop: Columbus .25oz   14.5% alpha acid   10 minutes
Hop: Simcoe .25oz   14% alpha acid   10 minutes
Hop: fresh cut stem-end rosemary .50oz   0% alpha acid   Dry Herb
Hop: Nelson B Sauvin hop pellets .25oz   12% alpha acid   Dry Hop
Hop: Citra hop pellets .25oz   14% alpha acid   Dry Hop
Hop: Columbus hop pellets .25oz   14.5% alpha acid   Dry Hop

Comments:

A step infusion mash is employed to mash the grains. Add 9.5 quarts (9 l) of 140 degree F (60 C) water to the crushed grain (but not the oatmeal and 1 cup of pale malt), stir, stabilize and hold the temperature at 132 degrees F (53 C) for 30 minutes. Add quick oatmeal and 1 cup crushed pale malt to 6.25 quarts (4.5 l) of water and bring to a boil. When malt mash has finished its 30 minute rest add the boiling hot “oatmeal” water to the mash and add heat to bring temperature up to 155 degrees F (68 C) and hold for about 30 minutes. Then raise temperature to 167 degrees F (75 C), lauter and sparge with 3.5 gallons (13.5 l) of 170 degree F (77 C) water. Collect about 5.5 gallons (21 l) of runoff. Add 60-minute hops and bring to a full and vigorous boil.

The total boil time will be 60 minutes. When 30 minutes remain add the 30-minute hops. When 10 minutes remain add the 10-minute hops and Irish moss. After a total wort boil of 60 minutes turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Then strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5.5 gallons (21 l) with additional cold water if necessary. Aerate the wort very well.

Pitch the yeast when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about one week or when fermentation shows signs of calm and stopping. Rack from your primary to a secondary and add the hop pellets and rosemary for dry hopping. If you have the capability “cellar” the beer at about 55 degrees F (12.5 C) for about one week.

Prime with sugar and bottle or keg when complete.


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